Lamb Stew (Turkmen Chekdirme)

This Turkmen chekdirme lamb stew is actually quite simple. It just simmers, which helps concentrate the flavours of the lamb, salt, and pepper. If we're counting non-pantry staples, this technically counts as a 3 ingredient dish. Four if you count the couscous you can serve it on. I'm serious, you guys. For a dish with such few ingredients, this was insanely tender and flavourful. The tomato really adds a nice complexity to the lamb. I really love recipes that rely on such few ingredients because fewer ingredients means less money spent and fewer groceries to prepare for a meal.

2-3 lbs lamb ribs, cut into individual pieces
kosher or sea salt
black pepper, freshly ground
oil
red pepper flakes
4 cups water
3 tomatoes, halved and sliced
2 onions, thinly sliced

First, cut the ribs into individual pieces. Season with salt and pepper.

Heat a large pot over medium-high heat. When heated through, add oil. I personally seared my lamb ribs for the added flavour, but this is optional. You should do this in batches, which means you'll need more oil too.

After searing, add all the ribs into the pot, season with salt, pepper, and red pepper flakes. Then, add enough water to cover. Bring to a boil.

When the water starts to boil, add the tomatoes and onions. Lower the heat and simmer and for about 2 hours. Make sure to check the stew and stir occasionally. If the water seems to be evaporating too quickly, lower the heat and add another cup of water.

Serve with couscous and garnish with chopped parsley. You can also serve with rice.

Makes 8 servings.

Cook's Notes: If you're able to wait patiently, you can also use the broth to cook your couscous, making it extra flavourful.